Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-01-16

she has rendered palatable at small ex--
| per diture of time and loss of money.
| Mayonnaise dressing-Thls mucl dread
| ed, but really sim lie dressing GnCe
| learned. the preparation of salad be.
comes a bagatelle. To be successful in
the manufacture, however, care is essen
tai, as in all nice cookery. Fer use in
the family one egg should be allowed for
every person, and fer each egg there
should be 4 desert spoonful of good salad
oil. The best quality is the cheapest in
the end, for the poor is generally so in
different as to render the dressing
almost UNBEATABLE. Free the yOlk3 of
the eggs from every particle of white
and prepare to beat them in
bowl set in g pan Of snow or cracked
ice. The dressing will thicken more
readily if kept very cold. Drop into the
yoIks a drop of OIL, beat it in thoroughly,
add another drop and keep upt the process
for about ten minutes. After that in
crease the additions of oil to two or three
drops at time, and as the dressing
thickens, to more. Thin with vinegar
occasionally, but never SO much as to de-
Str1y the creamy quality, which is one
marked characteristic of really fine
mayonnaise dressing. Season 10 taste
u,
and set aside in j cold place for an hour
or two before using.
Egg salad-Boil six eggs hard land
throw them into cold water to prevent
their blackeningJ shell and slice cross
wise with sharp knife, taking care not
to break the slices; have ready two heads
OF lettuce, carefully washed in ice-cold
water and dried between two cloths; Sc
lGCt the Crispe9t and freshest leaves, ar
range them on 8 platter and Icy the slices
OF egg upon them; place border of the
smaller, Iight-colored leaves around the
dish; pour a little of the mayonnaise
dressing over the egg and let the rest be
passed in bowl or pitcher.
Cheese and egg sslad-Boil six eggs hard
and cut each in Two transyersely. Re-
move the yolks and rub them smooth with
a little pepper, salt and melted butter and
grated cheese IN the proportion OF q tea
spoonful to each egg. Cut small piece
from the end of each halved white, so
that the cup may stand up; fil,them with
the cheese and yolk compound, and ar
range them on the leaves OF Lettuce pre-
pared IS in the preceding recipe. Pass
the dressing and let each guest help him.
self.
Fish mayonnaise - Soma writer on
HOuScuO-u LOpICo las dptly 6alU That q cod
boiled IN the morning is q friend N the
evening. The same remark may spply to
TIE remains OF any cold Boiled fish. Cod,
halibut, Tcckash, bass, Yickerel o. any
good irIn fish may be converted into
Iaay0nnaise.
If the fsh can be cuS into neat pieces
lay each slice on Lettuce leaf, together
with & small sardine Arrange lettuce
lesyes about the dish and pour mayon.
nalse dressing over the fish. II serving
gre each guest couple OF lettuce leaves.
q. piece OF boiled fish and sardira. Mipce
t"O or three sardinss very fina and stir
mto the dressing
Fish and celery maycnnsase.-
are frequently fragments of ash left over
that can not be neatly sliced. Mlnee
them fine and mix with taem en- equal
quantity of celery cut INTO half-inch
lengths Moisten with . little vinegar
ana season with pepper and salt. Cover
with mayonnsise dressing and garnish
with celery tops or lettuce leaves.
Cold boiled asparagus. cold caulifower.
cold beets and beans ere very nice, served
either with mayonlsise or plain dress
ing. They make q leasant side dish to
accompany cold mSst of any kind at sup
per or lunch Marion Hariand.
n 49, .~~.tkr